GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
- Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
- Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
- In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
- Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
- Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
- Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.
CUMIN-ROASTED CARROTS WITH GREEK YOGURT
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 Servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
- 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.
YOGURT CARROT CAKE
A very moist cake. This cake is delicious served with whipped cream or frost with a mixture of chevre whipped with honey and vanilla to taste. Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving. ** Maple Sugar is super sweet, twice as sweet as regular granulated sugar. It is what is made after making maple syrup. I would sub brown sugar out for it if you cannot find it. I would try mixing half white sugar and half brown sugar. Maybe even adding a little extra white.
Provided by LilPinkieJ
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
- In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
- Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.
CARROT AND YOGURT SAUCE
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Sauce No-Cook Vegetarian Quick & Easy Yogurt Low Cal Low Sodium Carrot Healthy Low Cholesterol Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place garlic on a work surface. Sprinkle with salt and finely chop, occasionally smearing with side of knife to make a paste. Transfer to a medium bowl. Add yogurt, carrot, dill, 2 teaspoons lemon juice, and zest; whisk to combine. Season with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.
CARROT-YOGURT DIP
Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
- Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
- Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.
ZAATAR YOGURT DIP AND VEGETABLES
Zaatar is a Middle Eastern spice blend that has a slight citrus note that goes well with vegetables. Recipe is from Sunset Magazine. Prep time includes both dip and vegetables.
Provided by DailyInspiration
Categories Citrus
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together yogurt, zaatar, lemon zest and juice. If you like it thinner, add 2 tablespoons water.
- Chill at least 2 hours or overnight to develop the flavors. Serve with vegetables and hummus.
Nutrition Facts : Calories 1.5, Sodium 0.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2
CARROTS AND YOGURT (ZANAHORIAS CON YOGUR)
Make and share this Carrots and Yogurt (Zanahorias con yogur) recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate the carrots and apple.
- Place in a bowl.
- Mix the yogurt, honey and lemon juice.
- Add salt and pepper and mix with the carrots and apples.
- Chill in refrigerator.
- Serve.
Nutrition Facts : Calories 98.8, Fat 1.8, SaturatedFat 1, Cholesterol 6, Sodium 96, Carbohydrate 19.6, Fiber 4, Sugar 13.1, Protein 2.7
ROASTED CARROTS WITH CUMIN YOGURT
Provided by Travis Lett
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30-35 minutes; remove bay leaves.
- Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
- Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
- Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
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